National dishes of Georgia: recipes

Georgian national cuisine is a kaleidoscope of bright colors, tastes and aromas that evoke the warmest and most joyful feelings and, of course, appetite. In Georgia, everything is connected with feasts, wine and food. This is probably why the national dishes of Georgia are so delicious.

Khachapuri Products

Surely there is not a single person who would not hear about khachapuri. Many recipes of Georgian dishes have long become popular far beyond the borders of the country. And the reason for this is the amazing taste. Khachapuri is one of the most popular national dishes of Georgia. Scones from a light air dough with cheese drive crazy with just one smell. Khachapuri come in many forms: Adjarian, Imereti, Mengrel. All of them are incredibly tasty.

Speaking about what national dishes are prepared in Georgia, we offer a recipe for Imereti khachapuri. For cooking, take the following products:

1. Yogurt (can be replaced with kefir) - 0.5 liters.
2. Three eggs.
3. A glass of milk.
4. Half a pack of melted butter.
5. A kilogram of flour.
6. Vegetable oil - 120 g.
7. A tablespoon of sour cream.
8. Salt.
9. Yeast (preferably dry) - 10 g.
10. A teaspoon of sugar.
11. One yolk.
12. Butter - 70 g.
13. A kilogram of Imereti cheese (can be replaced with feta cheese or Adyghe cheese).

Khachapuri Recipe

National dishes in Georgia are prepared on the basis of products that are unlikely to be found outside the country. However, this is not a problem, since recipes can be slightly modified by replacing some products with analogues.

In warm milk, add yeast and a pinch of sugar, and pour a little vegetable oil (about two tablespoons). Sprinkle the solution with flour and send for fifteen minutes to a warm place.

After the specified time, add the yogurt (replace with kefir), the egg and ½ part of the sifted flour to the mixture. Knead everything thoroughly, adding cooled melted butter, the second part of the flour and salt. Kneading the dough, periodically drip vegetable oil on the hands so that the mass does not stick to the fingers and palms. We make a ball of dough, sprinkle it with flour and leave it for an hour letting it come up. Then knead again and again leave for another hour.

In the meantime, let's get into the filling. Grate the cheese on a coarse grater, add the egg and soft butter.

We divide the whole filling and the dough into equal six parts. We roll each portion of the dough into a layer about one centimeter thick. We spread the filling so that three centimeters remain from the edge. Then we connect the edges and turn the khachapuri down with a seam. Now you need to very carefully roll the cake to a thickness of not more than one centimeter. On top of the khachapuri, grease with a mixture of sour cream and yolk, and also make a few punctures with a fork. Baking is prepared for about 20-30 minutes at a temperature of 200 degrees. We grease the finished khachapuri with butter (creamy) and serve. So one of the favorite Georgian dishes is simply prepared. The recipe, on the one hand, is not very complicated, but cooking takes a lot of time and energy.

Phali

Speaking about the national dishes of Georgia, it is impossible not to recall the phali. This amazing appetizer is prepared from boiled vegetables and nuts in the form of paste. The dish can be prepared from green beans, young cabbage, beets, eggplant, spinach or beet tops. Phali eat, spread on pita bread. Having tasted the snack, you will become its admirer.

Ingredients:

1. Walnuts - 120 g.
2. A pound of spinach foliage.
3. Garlic - 3 cloves.
4. A bunch of cilantro.
5. Bulb.
6. Garnet.
7. A teaspoon of sunflower hops.
8. Ground pepper.
9. Salt.
10. A tablespoon of white wine vinegar or pomegranate juice.
11. Walnut oil (optional).

Wash the spinach well and put in boiling water for five minutes. After that, we take out and let the excess liquid drain. Grind garlic, walnuts, herbs and onions in a meat grinder, you can also use a blender. In the resulting mass add pepper and salt, and knead well.

Spinach foliage is also passed through a meat grinder. If you get a lot of fluid, then it needs to be removed. Mix nut dressing and spinach, add wine vinegar. The resulting mass can be laid out on a dish in the form of balls, and sprinkled with pomegranate seeds on top and drizzled with peanut butter. Such a recipe for Georgian cuisine is suitable not only for every day, but also useful for a festive table.

Lobio: ingredients

Translated from the Georgian language, Lobio is nothing but a bean. There are many recipes for such a national dish in Georgia as lobio. All of them differ only in the varieties used for the preparation of beans, as well as seasonings and additional components. During cooking, lobio certainly use wine vinegar, vegetable oil and onions. In addition to these main ingredients, the recipe may include: Imereti cheese, walnuts, cilantro, tomatoes, thyme, mint, black pepper, cinnamon, saffron, garlic and a mixture of hop-suneli.

Ingredients:

1. ½ kilogram of beans.
2. Two large onions.
3. A few cloves of garlic.
4. A bunch of cilantro.
5. Adjika.
6. Salt.
7. Coriander.
8. Sunli hops.

How to cook a dish?

Before cooking, beans must first be soaked in water. You can, for example, pour cold water overnight. In the morning, beans can already be cooked by adding coarsely chopped onions. Cook until the beans are soft. Onions during this time will practically dissolve, but at the same time give all the taste, and the beans will become so soft that it can be mashed with a fork in mashed potatoes.

Grind the garlic and cilantro, and cut the second onion into thin rings. Knead the beans slightly so that some beans remain intact, stirring constantly, add salt, suneli hops, coriander and adjika. Now you can turn off the fire and add onions, garlic and herbs. We mix the ingredients and close the pan with a lid. The dish should be infused for twenty minutes. Lobio is served with corn porridge (gomi) or fried pork.

Chakhokhbili: ingredients

Photos of Georgian national dishes in our article will surely interest the housewives and will be encouraged to prepare one of them. Culinary experiments can be started by mastering a dish such as Chakhokhbili. Tasty and aromatic stew with chicken has a bright and rich taste. It is prepared in its own juice, which makes it incredibly tasty. Translated from Georgian, chakhokhbili is a pheasant. Previously, such a dish was prepared from freshly killed game, which at present can be safely replaced by chicken.

Ingredients:

1. Two kilograms of chicken.
2. Four large tomatoes.
3. Four onions.
4. Two tablespoons of tomato.
5. Five chives.
6. Hot peppers (fresh).
7. A teaspoon of adjika.
8. A bunch of cilantro.
9. Coriander.
10. Vegetable oil.

Chakhokhbili recipe

Cut chicken into portioned portions. Finely chop the onion and sauté it in a pan until transparent. For further cooking, we need a cauldron or pan with thick walls. Put chicken on the bottom of the dishes, add salt and oil, and then simmer for half an hour on very low heat in our own juice. Add onion. Cut the tomatoes, stew them for several minutes in a pan, then add the tomato paste and cook for a few more minutes. Then we spread the tomato harvest in a pan with chicken. If there is very little liquid in the dishes, you can add a little water.

Grind part of the cilantro. In chahokhbili add adjika, chopped hot pepper and cilantro. After that, we stew the chicken for forty minutes. The readiness of the dish is determined by chicken, if it diverges into fibers, then the fire can be turned off. Now you can add the rest of the cilantro, chopped garlic, coriander and suneli hops. After this, cover the pan with a lid and leave to brew for about fifteen minutes.

Kharcho

Going through the recipes of national dishes of Georgia, it is worth recalling the famous kharcho. Spicy, thick, very aromatic and rich soup is prepared from beef with nuts, herbs, garlic and tkemali plums. In principle, you can use any meat that is in your refrigerator for cooking.

Ingredients:

1. A glass of rice.
2. A kilogram of beef.
3. Walnuts - 230 g.
4. A bunch of cilantro.
5. Five bulbs.
6. A bunch of parsley.
7. Hot pepper.
8. A few pieces of cloth.
9. Black pepper.
10. Sunli hops.
11. Salt.

Cut the beef, fill it with water and put on fire. Bring the meat to a boil, remove the foam, and then cook for an hour and a half. Meanwhile, we soak the water valves in water.

We cut the onions into large rings and pass it until golden. We throw rice into the broth and cook for fifteen minutes. At this time, finely chop the garlic and hot pepper, and chop the nuts in a meat grinder. All components are thoroughly mixed, adding a little broth. After that, we send the hot mixture to a pot with meat, and we throw chopped greens there. After that, you can add tklapi (or five tablespoons of tkemali, or a half liter jar of mashed tomatoes), pepper, salt, bay leaf. After fifteen minutes, the soup can be turned off. Georgian dishes (photos are given in the article) are prepared with a large number of spices and spices, because for the most part they have a sharp rich taste, kharcho soup is proof of this.

Khinkali

The list of Georgian dishes (photos are given by us in the article) can be continued with such a dish as khinkali. They look like bags of juicy spicy meat filling. Georgians eat with their hands without using knives and forks. And season the dish with ordinary garlic sauce or satsebeli.

Ingredients:

1. A pound of flour.
2. Stuffing (a mixture of beef and fatty pork) - ½ kg.
3. Water - 350 ml.
4. A few cloves of garlic.
5. A bunch of cilantro.
6. Several large onions.
7. Salt.

Cooking must begin with minced meat. It can consist of several types of meat, into which garlic and onions are added, and then water is mixed at the rate of 150 grams of liquid for every 500 grams of minced meat. Then add crushed cilantro.

After cooking the minced meat, you can begin the process of kneading the dough. For this, any basic recipe is suitable. We divide the finished dough into portions, roll out each part, spreading a tablespoon of meat. Then we collect in a knot the edges of the dough, plucking the excess on top. Put the finished khinkali on the board and sprinkle flour on top. Cook them in broth or water. Before serving, sprinkle the dish with ground pepper.

Satsebeli Products

Many Georgian dishes (recipes with photos are given in the article) are served along with satsebeli sauce. It is prepared on the basis of tomatoes with the addition of hops, suneli, cilantro, garlic. The sauce is served with barbecue, khinkali, chicken chicken and corn porridge, but even with fragrant fresh Satsebel bread is incredibly tasty.

Ingredients:

1. A kilogram of tomatoes.
2. A bunch of cilantro.
3. Red pepper pod.
4. ½ head garlic.
5. Ground coriander.
6. Sunli hops.
7. Salt.

Recipe for a popular Georgian sauce

To prepare the sauce you will need very ripe tomatoes, they remove the skin from them, having previously doused it with boiling water. After that, the tomatoes are cut and left to stand, so that the juice stands out, which is poured into a separate bowl. And the tomatoes themselves are sent to stew until they slightly thicken. Then we add chopped hot pepper, cilantro herbs, as well as spices and salt. Boil the sauce for a few minutes and turn off the heat. Satsebeli should infuse in a sealed container. After half an hour, it can be served to the table.

Chakopuli

Sour cherry plum, young lamb and tarragon are the main components for making chakopuli. Traditionally, the dish is prepared for Easter, but by freezing plums, you can please your relatives with delicious food at any time.

Ingredients:

1. A kilogram of lamb.
2. ½ kilogram of green onions.
3. Two bunches of tarragon.
4. A bunch of cilantro.
5. Two glasses of plums.
6. Two glasses of dry wine (white).
7. A few cloves of garlic.
8. Salt.
9. ½ hot pepper pod.
10. Sunli hops.
11. Salt.

Cut the meat in portions and send to the stewpan. Chop the onion, herbs and garlic and divide into two equal parts. We put one to the meat, also add half the plums and wine. We put the dishes on a strong fire, and after boiling we reduce it. Stew foods for 50 minutes. After that, add the second part of the plums, onions and herbs, close the lid and simmer the dish for fifteen minutes. Next, turn off the stewpan and let the meat stand for a little bit, then serve it on the table.

Georgian dishes

The list of national dishes of Georgia can be continued indefinitely. In our article, we presented recipes for cooking only some of the most famous dishes. In fact, their diversity is so great that it is not possible to mention all in one article. Chakhokhbili, khachapuri, chikhirtma, satsivi, eggplant rolls, kharcho, khinkali, shkmeruli, ojahuri, khachapuri, achma - all these are famous dishes, some of which have long been present in our diet. We hope that the recipes given by us in the article will help to understand the nuances of cooking traditional Georgian food.